Little nuggets of ripe pear and crunchy walnuts - delicious with fresh pear butter!
Preheat oven to 425 degrees. Sift together the flour, sugar, baking powder, and salt. In a separate bowl, beat together the milk, beaten egg, butter and lemon zest.
Mix pears and nuts into the flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do NOT over mix.
Spray muffin pans with nonstick spray. fill muffin cups 2/3 full. Bake for 20-25 minutes or until tops are lightly browned. Remove from pan immediately and serve warm.
2 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, beaten
1/4 cup butter, cooled
Zest of 1 lemon
1 cup diced Bartlett pears (about 2 pears)
1/2 cup chopped walnuts or pecans